Phytochemical Study, Antioxidant Potential and Preparation of a Clove Nanoemulsion Loaded with Pomegranate Peel Extract

Effect of nano-chitosan encapsulated spermine on growth, productivity and bioactive compounds of chili pepper (Capsicum annuum L.) under salinity stress

Nanoparticles and irradiated chitosan impact on sweet green bell pepper (Capsicum annum L.) under cold storage conditions

Nano-Capsulation of Ginger, Red Cabbage and Broccoli Ball Mill Extracts As Sources of Anti-Oxidant and Anti-Cancer and Application in Lentil Soup Powder

Effect the Addition of Micro- and Nano-Capsule Cumin and Clove Oils as Antioxidants and Anti-Cancer on Rancidity and Shelf Life in Some Biscuit Products

A new philosophy in fabrication pesticides (Abamectin) and Essential oils (Orange oil) into nano-form

Review: Nanotechnology in Food Industry

Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles

Nanoparticles-Phenolics as Anti Salmonella Typhimurium

Lyopene Nanoparticles Ameliorate The Antioxidants, Antimicrobial And Anticancer Potencies Of Tomato Pomace.